Grill and peel the peppers- Place the poblano peppers on a grill and then turn to medium high heat. You could also broil them in your oven. Grill until blackened on all sides (takes about 20 minutes, in which time i did jumping jacks in public because I hadn’t worked out in weeks) and then take them off and put into plastic grocery bag. Close the bag and let the peppers steam for about 20 minutes in the bag (this time I did 10 push ups and realized that’s all I could handle). Carefully take them out and start peeling all of the black skin off until there are no skins (you can do this under running water if that helps). Cut off the stems and take out the seeds under running water. Does this sound intimidating at all? It’s not and once you do this just once, you’ll want to add this type of poblano peppers to everything. Also, think about all the workouts you can do while you wait.

Cut peppers into thin strips and blend half- Cut the peeled peppers into very thin strips (about 1/4 of an inch). Take half of the cut peppers and blend them in a food processor until fully blended. Heat up the 1 tbsp of olive oil in a sauté pan on medium heat. Once the oil is hot, add in the cut peppers and the blended pepper. Cook for about 5 minutes.

Add in creams and cheese- Lower the heat to medium low. Add in the heavy cream and then the crema (or sour cream). Stir. If it curdles a little, is okay but it shouldn’t curdle very much because you are using heavy cream which has a high fat content. Add in the cheese and salt. Stir. Serve right away or you can make it ahead, refrigerate and then reheat in the oven. Delish!!!! Serve this with either warm tortillas or warm tortillas chips. Let me know what you think of this one.